Fish head soup

Name: Fish head soup - Izabela M.
Ingredients: 2 kg of catfish; carp; catfish [I have gathered everything] 2 onions 2 carrots 2 potatoes 2 bell peppers 2 hot peppers 3 tablespoons of rice 100 ml of oil 1 tablespoon of chopped garlic salt pepper 3 tablespoons of vinegar

Soups - Fish head soup by Izabela M. - Recipia

Fish head soup is a traditional dish, full of flavor, that brings joy to the family table. This simple and quick recipe can be easily adapted, offering a delicious option for both those who are fasting and those who want to indulge with a splash of sour cream. In this guide, I will teach you step by step how to prepare a perfect fish head soup, full of aromas and textures, that harmoniously combines fresh ingredients. Total preparation time: 45 minutes Cooking time: 20 minutes Number of servings: 6 Ingredients: - 2 kg fish heads (zander, carp, catfish - I used a combination) - 2 onions - 2 carrots - 2 potatoes - 2 bell peppers - 2 hot peppers - 3 tablespoons rice - 100 ml oil - 1 tablespoon chopped garlic - salt - pepper - 3 tablespoons vinegar - lemon juice - sour cream (optional) - celery sticks - fresh parsley Instructions: 1. Preparing the fish heads: Start by washing the fish heads well under cold water, removing any impurities. Generously salt them and place them in a large pot. Cover the heads with water and add the vinegar. Boil them over medium heat for a maximum of 10 minutes, until the meat is easily separable from the bones. Don't forget to keep the fish broth, as it will be the base of the soup. 2. Preparing the vegetables: Meanwhile, peel the onion, carrots, potatoes, and bell peppers. Dice the onion and bell pepper, and grate the carrot on a large grater. You can cut the potatoes into small cubes to cook evenly. 3. Sautéing the vegetables: In a deep pan, heat the oil and add the onion, carrot, and bell pepper. Sauté for 2-3 minutes, stirring constantly, until they become slightly translucent. Finally, add the rice, stirring to lightly fry it. 4. Boiling the soup: Pour the reserved fish broth into the pan, add the potatoes, and season with salt. Let it simmer over low heat for 15-20 minutes, until the vegetables and rice are cooked. For extra flavor, you can also add some finely chopped celery sticks. 5. Finalizing the soup: At the end, add the sliced hot pepper and chopped parsley. Season with pepper to taste and, if necessary, adjust with lemon juice for a pleasant contrast of acidity. If you like, you can add sour cream - for a creamy texture, mix the sour cream with 2-3 tablespoons of mustard and an egg yolk, then dilute with warm soup broth. 6. Serving: Serve the soup hot, drizzled with garlic sauce for extra flavor. You can garnish with fresh parsley for an appealing look. This soup is perfect alongside a slice of fresh bread. Variation suggestions: If you prefer a spicier soup, you can add more hot pepper or even a few slices of ginger for a more exotic taste. Additionally, you can experiment with other seasonal vegetables, such as zucchini or green beans. This fish head soup recipe is an excellent choice for family meals, being not only tasty but also comforting. I invite you to enjoy every spoonful!

Fish head soup

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